Description
A nourishing and vibrant broccoli soup packed with anti-inflammatory ingredients, perfect for chilly evenings.
Ingredients
Scale
- 1 tablespoon ghee
- 1 clove garlic (chopped)
- 1/4 teaspoon turmeric powder
- Pinch of red chili (sub with cayenne pepper if desired)
- 1 carrot (chopped)
- 2–3 stalks celery (chopped)
- 1/2 teaspoon salt
- 4 cups vegetable broth (or water)
- 3 cups broccoli (chopped)
- 4 cups greens (kale, collards, or whatever you have on hand)
- 1/2 lemon (juiced)
Instructions
- Heat a medium saucepan on medium heat and add the ghee.
- After the ghee melts, add the garlic and sauté briefly until it just starts to brown.
- Add the turmeric and red chili, and sizzle for about 20 seconds.
- Toss in the chopped carrot, celery, salt, and vegetable broth or water; bring to a boil.
- Reduce the heat to a simmer and cook for about 10 minutes.
- Add the broccoli and greens, and continue to simmer for another 10 minutes.
- Turn off the heat and use an immersion blender to coarsely blend the soup.
- Finish with a squeeze of fresh lemon juice and re-season with salt to taste.
Notes
For extra creaminess, consider adding coconut milk or yogurt before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg